Spicy Sesame Meatballs with Roasted Carrots and Rice

Get ready for a flavor explosion with these irresistible meatballs! Coated in a creamy, spicy, sweet and savory sauce, they’re baked to perfection and served over sesame-flecked rice alongside tender roasted carrots. This dish is all about bold contrasts and delicious dipping-every bite is a party in your mouth.

The magic lies in the firecracker sauce, a blend of mayonnaise, sour cream, sriracha, honey and soy sauce that’s both cooling and fiery. Paired with the nutty sesame rice and caramelized carrots, it’s a complete meal that’s surprisingly simple to make. Don’t be surprised when you find yourself swiping up every last drop!

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and slice the carrots into thin sticks, about 3 inches long. Toss with 1 tablespoon cooking oil, a pinch of salt and black pepper. Spread on one side of the baking sheet.
3. In a large bowl, combine ground beef, panko breadcrumbs, 1 tablespoon soy sauce, half the grated ginger (about 1/2 thumb) and a pinch of salt and pepper. Mix gently and form into 12-14 meatballs.
4. Place meatballs on the other side of the baking sheet. Bake for 18-20 minutes, until carrots are tender and meatballs are cooked through.
5. Meanwhile, rinse the jasmine rice under cold water. In a small pot, combine rice with 1 cup water and a pinch of salt. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in sesame seeds.
6. While rice cooks, make the firecracker sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, honey, remaining 1 tablespoon soy sauce and Korean chili flakes. Finely chop the scallions (white and green parts) and add half to the sauce; reserve the rest for garnish.
7. Once meatballs are done, transfer them to a large bowl and pour the sauce over. Toss gently to coat evenly.
8. To serve, divide sesame rice between plates. Top with meatballs and roasted carrots. Garnish with remaining scallions and extra sesame seeds if desired.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure not to overcook, as it can dry out quickly.

How can I make this dish gluten-free?

Use gluten-free panko breadcrumbs and tamari instead of soy sauce. Check that your sriracha is gluten-free.

Can I prep the meatballs ahead of time?

Absolutely! Form the meatballs and refrigerate them up to 24 hours in advance. Bake just before serving.